After a full year (plus a little bit) I am finally doing my first giveaway. YAY!!!!!! I’ll get to that in a minute, but rest assured…it’s a really cool package and it’s pork related because this post is about pork butt and butt paste (not of the diaper variety). The package comes from the great people at the National Pork Board.
So I started this little blog over a year ago and have had an absolute blast writing it and meeting new people because of it. I’ve also greatly expanded my cooking horizons. (Quasi boring stuff here…) I started it because my internet consulting business saw a dramatic decrease in the number of clients and I had some free time that needed filling. I have other sites, but I had more time available than those sites required, so My Man’s Belly was born (well, my man’s belly just started seeing his inputs being documented for the world – lol).
But I’ve always cooked (save for that 3 years that I was traveling 90% of the time) and love doing it. So this was a way that I could share my recipes, since my friends and family kept asking me for them, and get to explore more of my creativity through cooking and writing.
Enough sentimentality….Back in the colder months, I wrote a post about braised pork butt. I did a low slow braise and the headline read “Give Your Man the Butt.“ There’s that ‘creativity’ again, and I then began with the recipes and relationship advice. Now it’s summer and it’s to darn hot to be cranking up the oven for several hours but a pork butt makes for some great picnic food. This is where your crock pot or slow cooker comes in handy. That little wonder can go all day and not heat up your entire kitchen to hell fire levels (and since the summer weather already does that…why add to the heat?). And did you get that it cooks all day? While you’re at work? So when you come home you’ve got the biggest part of dinner done? Nice huh?
This little piggie butt was destined for a picnic. I wanted to cook the meat in advance and have it ready for the next days festivities. (Get all the heavy lifting out of the way.) Instead of using a dry rub, I made a butt paste. No, this is not a diaper rash thing or something even remotely erotic (unless you like things that burn and this is not the place for you…so you should probably leave now). I put together a dry rub then added an ingredient to wet it down to make it more paste-like, so it’s thick, not thin like a marinade. My secret ingredient….peach preserves. Is there anything better than the combo of roasted peaches and pork? I think not. (Okay, yes, BBQ sauce is pretty good with the pig too.)
So…the giveaway. The National Pork Board has put together a really cool package for me to give away to one of my lucky readers. It includes: a bundle of brochures with tons of pork recipes (natch), a jar of butt rub (not my recipe but one that I use and also works really well with the peach preserves), an amazing set of BBQ tools in a cool carrying pouch, a pork apron and a grocery store gift card for the grocer of your choice (to buy whatever you’d like…but it would definitely come in handy to pick up a nice pork butt and all the fixin’s). This contest is valid for anyone living the 50 United States.
Believe it or not, I’m pretty much speechless with this one. I mean, I’ve got Pork…and Butt…and Butt Paste…and FREE. Even I don’t think I can top that.
But on a serious note, if you’d like to win the National Pork Board package, just leave me a comment. I’m using RANDOM.ORG to pick the winner. If you are chosen as the winner, I will send you an e-mail asking for your address and 3 local grocery stores (so make sure you’re e-mail address is on the form when you comment). The winner will be chosen and notified on Friday July 30, 2010.
CONGRATULATIONS to our winner….Diane! I can’t wait to see what you create with your gift packages.
Makes enough butt paste to cover a 3 1/2 pound pork butt
- 3 1/2 Pound Pork Butt
- 2 Medium Onions (sliced thin)
- 1 Tablespoon Brown Sugar
- 1 Tablespoon Cumin
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Dried Thyme
- 1 Tablespoon Ground Black Pepper
- 1 Teaspoon Hot Paprika
- 2 Teaspoons Sweet Paprika
- 1/2 Teaspoon Cayenne Pepper
- 1/4 Teaspoon Ground Cloves
- 2 Tablespoons Peach Preserves
In a small (microwave safe) bowl combine dry seasonings and spices.
Stir to combine thoroughly.
Add the peach preserves to dry ingredients.
Mix until a thick paste forms. (If ingredients aren’t blending well, put the bowl into the microwave for 5 – 10 seconds.)
Slide the pork butt into a large plastic bag or sealable container.
Rub the paste all over the pork butt. Make sure that all surfaces of the pork are covered.
Close the bag or seal the container and refrigerate overnight.
Add sliced onions to the crock pot/slow cooker.
Remove the pork butt from the bag or container and lay on top of the onions.
Cover and set the crock pot/slow cooker to the LOW setting.
Let cook, undisturbed for 8 hours.
At this point, the meat is done. Shred and serve. Or, you can let it cool and refrigerate overnight. Then shred, and serve cold or re-heated.Welcome to My Man's Belly! Leave me a comment and let me know what you think about the site or if there's a recipe you'd like to see here. Have a great day.